View Recipe

My Store: Store Details (change)

DIRECTIONS

Cut the asparagus into 1-inch lengths. Cut the zucchini into 1/2-inch cubes. Steam the asparagus for 1 to 2 minutes; dump the asparagus out of the steamer and steam the zucchini for 2 to 3 minutes; dump out the zucchini and steam the broccoli for 3 to 4 minutes. Everything should still be crisp. If you were lucky enough to find good fresh peas, steam them for 1 minute.
Let the vegetables cool while you cook the orzo.
Cook the orzo as directed on the package, about 10 minutes. When it's cooked, drain it and run it briefly under cold running water. (Never do this with pasta you're going to be serving hot, by the way; it just makes it flabby and wet.) Drain the orzo thoroughly.
In a large mixing bowl, gently stir together the orzo, cooked vegetables, mushrooms, tomatoes, basil and parsley. In a small bowl, combine the mayonnaise, vinegar and garlic. Add the mayo mixture to the vegetable mixture. Taste for seasoning, adding salt and pepper if you want.
Chill the mixture for at least 4 hours. Re-check the seasoning and stir in the pine nuts just before serving.